Por favor, use este identificador para citar o enlazar este ítem:https://uvadoc.uva.es/handle/10324/52216
Título
Phenols and Melanoidins as Natural Antioxidants in Beer. Structure, Reactivity and Antioxidant Activity
Año del Documento
2020
Editorial
MDPI
Descripción
Producción Científica
Documento Fuente
Biomolecules, 2020, vol. 10, n. 3, 400
Resumo
Beer is one of the most consumed drinks around the world, containing a variety of compounds that offer both appreciated sensorial characteristics and health advantages. Important healthy compounds in beer are those with antioxidant properties that attenuate the content of free radicals produced as by-products in the human metabolism, exerting an appreciable effect against cancers or cardiovascular diseases. This work details a study of antioxidant compounds present in beer, focusing on the two main groups: phenols (including polyphenolic forms) and melanoidins, formed specifically during brewing as Maillard products. The fundaments of the most important methods to evaluate beer antioxidant activity, the main antioxidant compounds present in beer—especially those with healthy properties—and the new trends to increase beer antioxidant activity are also discussed.
Palabras Clave
Beer
Cerveza
Phenols
Fenoles
Melanoidins
Melanoidinas
Antioxidant activity
Actividad antioxidante
ISSN
2218-273X
Revisión por pares
SI
Version del Editor
Propietario de los Derechos
© 2020 The Authors
Idioma
eng
Tipo de versión
info:eu-repo/semantics/publishedVersion
Derechos
openAccess
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